Red Velvet Cake with Chocolate Frosting

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Red Velvet Cake with Chocolate Frosting


Cooking Time

Preparation Time :40 Min

Cook Time : 50 Min

Total Time : 1 Hr 30 Min


Serves : 12
  • 1 cup shortening (butter-flavored

  • 1-1/2 cups granulated sugar

  • 2 large eggs

  • 2 tablespoons unsweetened cocoa powder (Dutch Processed type)

  • 1 ounce (2 tbsp) red food coloring

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk (not powdered)

  • 2-1/2 cups sifted cake flour

  • 1 teaspoon baking soda

  • 1-1/2 teaspoons apple cider vinegar

  • For Chocolate Cream Cheese Frosting: 10 ounces good quality bittersweet chocolate, chopped and melted

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

  • 1 pound cream cheese (not fat free), chilled

  • 2 teaspoons pure vanilla extract

  • 1 Pinch of salt

  • 3 cups powdered sugar, sifted

  • 1 cup Light cream, half-and-half, or milk (not fat free), if needed


  • For The Chocolate Cream Cheese Frosting: In a bowl, beat the butter with an electric mixer at medium speed until soft and fluffy
  • Add the cream cheese, vanilla, and salt and beat at low speed just until the mixture is smooth and creamy
  • Avoid over beating
  • Using a rubber spatula, clean the beaters and scrape the sides of the bowl whenever necessary during beating
  • Add 1 cup of the powdered sugar and beat at low speed just until incorporated
  • Add the remaining 2 cups powdered sugar and beat just until smooth and spreadable
  • Stir melted chocolate into mixture
  • For The Cake: Shorten cream, sugar, and eggs
  • Make a paste with cocoa and food coloring, add to creamed mixture
  • Mix salt and vanilla with buttermilk and add alternatively with flour to creamed mixture
  • Mix baking soda and vinegar and fold into mixture
  • Do not beat
  • Bake in two 9-inch layer pans, greased and floured, at 350 degrees F for 35 to 40 minutes
  • Let cakes cool in pans on cooling racks for 20 minutes before turning out of pans
  • Invert cakes on to cooling racks, and let cool completely
  • Put first layer on a plate, spread frosting over this layer, put second layer over frosted bottom layer
  • Continue till 4 layers
  • Add a little cream, half-and-half, or milk if the mixture is too thick
  • Frost top and sides of cake
  • Serve immediately